Clay's Kitchen : Nihonryouri (Japanese Recipes) 日本料理

Nihonryouri (Japanese Recipes) 日本料理

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

 Subscribe in a reader |
Share |

Buta Kakuni (Braised Pork Nagasaki-Style) 豚角煮

Recipe from: Los Angeles Times, Wed 18 Jun 2008
Servings: 2 to 3

Dear SOS: Ita-Cho restaurant on Beverly Boulevard makes the best buta kakuni [a Japanese pork dish]. My family just loves it. Any possibility of getting the recipe?

Cari Masuda
Beverly Hills

Dear Cari: Here's a variation on the traditional Japanese braised pork dish that won't take days to prepare. Ita-Cho's recipe combines meltingly tender cubes of pork shoulder or butt simmered in a sweet broth of soy sauce, mirin and sake — with a little fresh ginger and chile powder thrown in for a hint of spice.

Adapted from an Ita-Cho recipe. Ita-Cho serves this with Japanese mustard and steamed Chinese broccoli. Mirin, a sweet cooking wine, is at well-stocked supermarkets.

3 tablespoons soybean oil
1 pound boneless pork shoulder or butt, cut into 2 inch cubes
¼ cup soy sauce
¼ cup mirin
¼ cup sake
2 tablespoons sugar
1 thin slice fresh ginger
1 dried red chile pepper
pinch dry oregano

Heat a medium sauté pan over high heat. Add the soybean oil just until shimmering, then sear the pork on all sides. Remove and set aside the pork.

In a medium heavy-bottom pot, combine the pork with the soy sauce, mirin, sake, sugar, ginger, chile and oregano along with 4 cups of water. Bring the contents to a boil, then reduce the heat to a simmer and cook, uncovered, until the pork is fork tender, about 2 hours. Add the water as the liquid reduces to keep the pork just submerged at all times.

Serve the pork in a bowl with some of the liquid poured over.


Search for Recipes, Search using Google, or Return to Cookbook Index